Very-high-gravity fermentation of non-supplemented cheese whey permeate by immobilized kluyveromyces marxianus

  1. Díez-Antolínez, R.
  2. Hijosa-Valsero, M.
  3. Paniagua-García, A.I.
  4. Gómez, X.
Aldizkaria:
Chemical Engineering Transactions

ISSN: 2283-9216

ISBN: 9788895608402

Argitalpen urtea: 2016

Alea: 49

Orrialdeak: 529-534

Mota: Artikulua

DOI: 10.3303/CET1649089 GOOGLE SCHOLAR
Datuen iturria: Scopus